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| Fall in Bloom |
Ingredients
2 cups unbleached all purpose flour
1/2 stick butter, chilled, cut into small pieces
1/2 cup vegetable shortening (liquid)
3-4 TBS ICE Water
Preparation
Place the flour, butter, shortening in food processor and process just until the mixture looks like coarse crumbs. With the processor running, add enough ice water through the feed tube for the dough to begin to form into a ball. Wrap the dough into a ball and refrigerate for one hour. Divide dough in half and roll out on lightly floured surface (about 12 inch circle). Line 10 inch pie pan, fill and cover filling. Add second crust on top of filling, trim edges, crimp to seal. Use a sharp knife to cut vents in center of pie crust.
Apple Pie Filling
Ingredients
11 cups, cored, peeled and sliced apples (about 12 medium apples). I use Ginger Gold or tart green apples.
3/4 cup sugar
1/4 cup unbleached all purpose flour
1 tsp salt
2/3 cup light cream
1 TBS ground cinnamon
Milk for brushing the crust
Preparation
Place the apples in a large mixing bowl and toss with sugar, flour, salt, and cream and cinnamon. Mix well, until apples are coated. Mound the filling into the pie crust in 10 inch pie pan. This will be several inches above the pie pan. Place top crust on pie, press (crimp) to seal the edges. Slash vents in center of the pie. Line baking sheet with foil, place pie on lined baking sheet (there will be drips). Brush crust with milk. Bake the pie at 375 degrees for 1 1/4 to 1 1/2 hours (until crust is golden brown). Serve the pie at room temperature.
Serves 8-10
